You can’t go wrong with gooey, rich chocolate brownies so why not add some creme eggs to change things up and treat your family and friends this Easter!
When it comes to gluten free baking you shouldn’t over complicate things…all you need to do is change the flour. (I always use Doves Farm Gluten Free Flour.)
Give this recipe a try and you’ll see how easy and stress free it is!
Makes 12 large brownies
Tin Size 12″ x 8″
Cooking Time 20mins at 180c Gas mark 4
For the Brownies:
- 225g unsalted butter
- 400g brown sugar
- 4 eggs
- 225g Doves Farm GF self raising flour
- 140g cocoa powder
- 1 teaspoon vanilla essence
- 1 teaspoon salt
- 1 teaspoon coffee
- 6 creme eggs
Preheat the oven to 180c or gas mark 4.
Firstly, cut the creme eggs into halves and set aside ready. Using a large saucepan melt the butter over a low heat. Once the butter is melted, take the pan off the heat and add the sugar. After the sugar is mixed in well with the butter set aside for it to cool before adding the eggs. Once the mix has cooled down mix in the 4 eggs one at a time. You’ll notice a change in the mixture it will become glossy with a thicker consistency. Fold in the flour, cocoa and salt and once folded in well, add the vanilla essence. Add a teaspoon of instant coffee granules and stir in two teaspoons of hot water to let the granules dissolve before adding to the batter. Finally, add the coffee and pour the batter into a lined and greased tin.
Smooth the batter out into the tin and then place the creme egg halves in the batter, pushing them down slightly. Cook the brownies for 20 minutes. You are looking for the brownies to have a nice crust on the top but for the middle to be lovely and gooey. Once you take them out the oven let them cool for a good 30 minutes before cutting into 12 large brownies.